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Prawn Biriyani

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Prawn Biriyani

Features:
  • Non-Veg
  • 50 minutes
  • Serves 4
  • Medium

Directions

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Ingredients

  • Basmati rice – 1 kg
  • Prawn – 1 kg (head out)
  • Onion – 2 big (sliced nicely)
  • Green Chill – 10 – 15 nos ( or as per spicy you need you can increase or decrease numbers)
  • Grind the green chilli .
  • Tomato – 2 medium sized ( cut in small pieces)
  • Ginger paste – 2 tbs
  • Garlic paste – 2 tbs
  • Yogurt ( curd) – 1/4 cup
  • Lemon juice – 2 tbs
  • Garam masala – 1 tbs
  • Salt – as needed
  • Coconut grated – 2 tbs
  • Corriander powder – 2 tbs
  • Jeera – 1 tsp
    [ Grind coconut, jeerakam and Coriander powder well]
    Coriander leaves – 1/2 of a bunch ( chopped nicely)
  • Mint leaves – 1 small bunch ( chopped nicely)
  • Curry leaves few
  • Ghee – 1 1/2 cup
  • Onion – 1 big for frying ( nicely chopped)
  • Raisins – few
  • Cashew nuts – few

For cooking shrimp

  • Chilli powder – 1/2 tsp
  • Turmeric powder – 1/4 tsp
  • Salt – few.
  • water

For frying prawn

  1. Clean and wash prawn well and drain water well.
  2. Cook the prawn with the ingredients needed for cooking it. Just add a little water. I usually cook it in the cooker. So that it will get cooked fast and become soft.
  3. I recommend cooking like this. In cooker 4-5 whistle is enough. If there is some water left, don’t worry, you can add it to the masala when making masala.
  4. Then apply the frying masala to the cooked shrimp and keep it for 1/2 an hour.
  5. Then fry the shrimp. Don’t make it too crispy. Don’t leave the fried oil.
  6. You can add it to the biriyani masala, so that it can have more taste of shrimp.
  7. Take a frying pan and heat it. Add some ghee.
  8. Fry 1 onions in this ghee until it become brown crispy nature.
  9. Then fry cashew and raisin in the same ghee and keep aside.
Take a big pot and add the remaining ghee we used for frying onion and then remaining oil from prawn frying. Add more ghee if needed.
  1. Sauté chopped onion until it is soft.
  2. Add Green chilli, ginger garlic paste and sauté well.
  3. Then add tomatoes and saute. Add the coconut paste and cook for 2 minutes.
  4. Then add yogurt, salt, coriander and mint leaves, curry leaves and saute well.
  5. Then add fried prawn and mix well. Cook for 5 minutes and add lemon juice.
  6. Stir well. Remove from flame. And add 1/2 tbs garam masala and mix well.

For cooking rice:

  1. Boil about 14 cups of water and add washed rice in it.
  2. Put some salt in the water.
  3. Boil until the rice is more than half cooked.
  4. Remove and thoroughly drain.
  5. Spread this rice over the prawn masala that is already made.
  6. Spread the remaining garam masala over the rice.
  7. Put the fried onion, raisin and cashew over the rice.
  8. Cover the pot well without allowing the steam to go out.
  9. Cook this for about half an hour in a low flame on a stove.(or) you can bake it in the oven at 350F for about half an hour.
  10. Baking degree may vary according to the oven.
  11. Remove from flame or oven after done.
  12. Open after half an hour. Mix masala and rice.
  13. Delicious prawn biriyani is ready.
  14. Serve it with curd and pickle.
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